YOUR SOLIN GENERATED RECIPE
Strawberry Shortcake Overnight Oats
Creamy rolled oats and protein-rich Greek yogurt layered with juicy macerated strawberries for a refreshing breakfast that tastes like a decadent summer dessert.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.75 scoop vanilla protein powder
0.5 cup unsweetened almond milk
1 cup diced strawberries
1 tsp chia seeds
1 tsp vanilla extract
0.25 tsp sea salt
1 tsp lemon juice
PREPARATION
In a medium glass jar or container, whisk together the rolled oats, vanilla protein powder, chia seeds, and sea salt to ensure even distribution.
Pour in the non-fat Greek yogurt, unsweetened almond milk, and vanilla extract, stirring vigorously until the mixture is creamy and no protein clumps remain.
In a separate small bowl, gently toss the diced strawberries with the lemon juice, allowing them to sit for a minute to release their natural sweetness.
Spoon half of the oat mixture into the bottom of a clean mason jar, then top with half of the bright strawberry mixture.
Add the remaining oat mixture and finish with the rest of the strawberries on top, then seal the lid tightly.
Refrigerate for a minimum of 4 hours or overnight, allowing the oats to absorb the liquid and transform into a thick, cake-like texture.